Saturday, November 8, 2008


This recipe is from an old church cookbook. No date, or town.

12 cups dry bread crumbs
1 cup butter or margarine
1 cup finely minced onion
1 1/2 cups finely minced celery
4 eggs, well beaten
1/2 tsp baking powder
2 tsp salt
1 tsp pepper
1 tsp dried sage
poultry seasoning to taste (a lot)
1 qt milk
giblets chopped

Preheat oven to 325 degrees.

Melt butter in heavy skillet. Add onion and celery to skillet and cook until they are softened. Put bread crumbs into a very large bowl. Add celery and onion to crumbs. Add eggs, baking powder, salt, pepper, sage, and poultry seasoning; mix together. Add milk, gilblets, and enough broth to make the mixture quite moist. Pack turkey loosely. If baked in roaster, baste with turkey juices.
Note: You can save time, especially at the holidays, by chopping the onions and celery a day or two ahead of time. Seal in a bowl or plastic bag and save up to 3 days.


Vickie said...

Hey, Just had to let you know that we made the Banana Walnut bread tonight and it was awesome.

My 7 year old helped make it he loves to help me in the kitchen. The kids are not crazy about the nuts and have requested it made again without them. But I loved it with them. My kids are weird! I'm going to have to give homemade stuffing a try it looks good. My mom always made stuffing and I remember her putting oysters in it.

Take Care :)

Disneypal said...

This sounds delicious!